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Same Day Croissants

In order to make proper croissants you typically need 2 days. During the first day you make the dough and keep it in the fridge for at least 12 hours. On the second day you laminate the dough, shape croissants, then proof and bake them. But if for some reason you need to speed up the process, here is a solution for you: same day croissants using both sourdough starter and yeast as a leavening agent. The recipe can be found here: https://natashasbaking.com/easy-same-...